The School Newspaper of Vista Ridge High School

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The School Newspaper of Vista Ridge High School

The Word

The School Newspaper of Vista Ridge High School

The Word

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10 Thanksgiving Treats

Pumpkin Pecan Gingersnap Ice Cream

Turkey Oreo Pops
sugar for dusting work surface
18 assorted candy fruit slices
6 caramel squares
1 package Wilton candy melts
6 Oreos
6 orange mini-M&Ms
12 Wilton candy eye balls
6 heart sprinkles
6 lollipop sticks
Wilton disposable pastry bag
Wilton No. 5 round decorating tip

Thanksgiving Teepee Cupcakes
package of sugar cones
a cake mix
pretzel sticks

aluminum disposable baking pan

Pumpkin Pecan Cheesecake
2 cups graham cracker crumbs
1/3 cup finely chopped pecans
5 tablespoons butter, melted
3 tablespoons light brown sugar
4 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 1/2 cups canned pumpkin
1 1/2 tablespoons lemon juice
Praline Topping
Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves

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Pumpkin Pecan Gingersnap Ice cream
¾ cup packed dark brown sugar
½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. freshly grated nutmeg
¼ tsp. kosher salt
5 egg yolks
1 vanilla bean, halved lengthwise, seeds scraped and reserved
2 cups heavy cream
1 cup fresh or canned pumpkin puree
½ cup finely chopped gingersnap cookies
½ cup finely chopped pecans

Sweet Potato Cupcakes
1 cup sweet potato puree
¼ cup soy milk
⅓ cup oil
½ cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup almond meal
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon salt

Pumpkin Pie Bites
Butter-flavored cooking spray
3/4 cups all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (I used Kashi 7 Whole Grain Nuggets)
2 tablespoons 100% pure maple syrup
1/4 teaspoon ground cinnamon
8 large egg whites
15-ounce can (1-¾ cups) solid pumpkin puree
3/4 cup agave nectar
2 tablespoons whole-wheat pastry flour
2-½ teaspoons vanilla extract
1-¼ teaspoons pumpkin pie spice
½ teaspoon baking powder
¼ teaspoon salt
32 teaspoons whipped topping, divided (optional)

White Chocolate Cranberry Cheesecake


1 (12-oz.) package fresh cranberries
1 cup sugar
1/2 cup seedless raspberry jam
1 (9-oz.) package chocolate wafer cookies
1/2 (4-oz.) semisweet chocolate baking bar, chopped
1/2 cup butter, melted
1/3 cup sugar
1 (6-oz.) package white chocolate baking squares, chopped
1/4 cup whipping cream
2 (8-oz.) packages cream cheese, softened
2 tablespoons all-purpose flour
1/3 cup sugar
4 large eggs
1/2 cup chopped sweetened dried cranberries
1/2 (4-oz.) semisweet chocolate baking bar, finely chopped
1/4 cup amaretto liqueur
Fresh mint leaves

Fall Fruit Crumble



1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup packed light brown sugar
8 tablespoons chilled unsalted butter, diced
3/4 cup old-fashioned oats
1/2 cup sliced almonds
12 ounces fresh cranberries
1 1/2 cups sugar
Grated zest of 1 orange
1/4 cup orange juice
3 pears, quartered, cored, peeled, sliced 1/4-inch thick
3 firm apples (such as Rome), peeled, quartered, cored, sliced 1/4-inch thick
1 cup dried cranberries
1 tablespoon cornstarch

French Apple Tart
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
3 tablespoons apple jelly, melted and divided
1 vanilla bean, split lengthwise
3 tablespoons packed brown sugar $
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1/8 teaspoon freshly ground nutmeg
1 1/2 pounds Granny Smith apples, peeled and thinly sliced
8 teaspoons crème fraîche

Pumpkin Pie Pudding


1/2 cup sugar, divided $
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2 tablespoons cornstarch
1 3/4 cups 1% low-fat milk
1 large egg
1/2 cup canned unsweetened pumpkin $
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1 teaspoon vanilla extract $
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1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Cooking spray
1/4 cup chopped walnuts
Dash of salt
1/4 cup heavy whipping cream

Spiced Chocolate Coffee
7 cups

  • 10  tablespoons of  ground coffee
  • 1  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 6  cups  water
  • 1/2  cup  steamed soy milk
  • 3  tablespoons  agave nectar
  • 1/8  teaspoon  cocoa powder

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